JP2001515703A - Raw meat processing method and apparatus - Google Patents

Abstract

(57) [Summary] The present invention relates to a method for treating raw meat and fish. The raw meat is stored for a predetermined time in an airtight chamber (1) which is locked after oxygen has been supplied, in an atmosphere consisting mainly of oxygen, under a pressure above atmospheric pressure. During the oxygenation process (12), the temperature is selected to a level at which the raw meat does not freeze, and the setting / control of the supply is selected to a low rate. During storage, high pressures and storage times are used to ensure complete penetration of oxygen into the raw meat. In addition, the oxygen output is set / controlled at a sufficiently low rate so that the meat is not frozen and the processing oxygen that has infiltrated the raw meat is removed without blistering.

Description

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to the processing of raw meat, ie raw meat, in particular fresh beef, pork, veal, lamb,
A method for the preservation of game, poultry, horse, horse, fish, raw sausage and ham, wherein the raw meat is hermetically sealed after a supply of oxygen in an atmosphere essentially or essentially containing oxygen. And stored at a super-atmospheric pressure for a predetermined time. The invention also relates to an apparatus for performing the method.

In various known processes for the treatment of raw meat, in order to achieve the storage stability of the raw meat, in particular, the fresh state represented by the dark red meat color is left open for many days. Attempts have been made to expose the raw meat to a high pressure oxygen atmosphere in order to maintain it over a long period of time. In a known manner, the increased pressure is reduced and again increased several times over the storage period; in yet another known manner, the pressure once increased is maintained over the entire storage period; Fresh oxygen is continuously supplied, so that residual oxygen is removed from the space containing the raw meat.

However, experiments have shown that reliably improving the storage stability of raw meat cannot be achieved using known methods. First, in many cases, the treated meat pieces develop a gray spot after a relatively short period of time after being re-exposed to the atmosphere after the completion of the oxygenation, the spots appearing in contact between the two pieces of meat. It occurs particularly rapidly at points. Second, after processing, the raw meat pieces are often frozen or frozen, or expanded into spongy or sponge-like air bubbles, so that they are marketed as raw meat according to food regulations. You can't get it out of the market or at all.

[0004] It is an object of the present invention to ensure that the desired storage stability of the raw meat is obtained, and therefore that the dark red meat color is virtually 100% reliable and reproducible for all treatments. It is to develop a method of the above type which can be repeatedly achieved.

According to the invention, the object is, starting from a method of the kind described above, that, during the supply of oxygen, the temperature is selected such that the raw meat does not freeze and that the supply rate or rate is sufficient. It is set or controlled to be low, and the pressure during storage is selected to be sufficiently high, and the storage time or storage period is long enough to allow the fresh meat to completely penetrate or penetrate oxygen, and During the removal or transfer, the removal rate or rate is set or controlled to be sufficiently low so that, firstly, the raw meat does not freeze, and secondly, the oxygen that has penetrated or penetrated the treated raw meat. Is achieved without the formation of air bubbles.

According to the present invention, in order to improve the storage stability of raw meat in a reliable and reproducible manner, it is necessary that the raw meat be completely, that is, penetrated by oxygen, up to its core. Become. By simply selecting a sufficiently high pressure of oxygen on the outer surface of the raw meat and a sufficiently long storage time, the raw meat is completely infiltrated with oxygen even after the oxygen treatment, and the processed raw meat is reduced to 4%. For a period of up to 5 days, represented by a constant dark red meat color,
You can keep a certain quality.

[0007] Dark red meat color is achieved by the fact that oxygen is enriched in virtually all cells of the meat, and the carbon dioxide produced in the cells after slaughter is excreted by oxygen. Even if the oxygen does not penetrate only into the fine regions of the treated meat, after the treatment is completed and the pressure acting on the meat is removed, the carbon dioxide present in the untreated region will remain in the remaining meat of the treated meat. Spread all over the area. In this case, the oxygenation becomes reversible, and after a relatively short time, the carbon dioxide escapes to the outside of the treated meat and, due to the oxidation, green or gray spots are formed there.

[0008] If oxygen completely penetrates the raw meat to the core, an irreversible process is obtained and the desired high red color is ensured for several days even with the meat open.

Another important finding of the present invention is that the freezing of raw meat is not only caused by too rapid supply of oxygen at the beginning of the treatment, but also by too rapid removal at the end of the treatment. is there. According to the present invention, not only the supply rate of oxygen but also the removal rate of oxygen is set or controlled to be small enough to prevent freezing of raw meat. If the preset feed rate is substantially exceeded, the meat will freeze even at the beginning of the treatment, and no oxygen will penetrate into the meat during storage and the desired penetration or permeation of oxygen will not occur.

If the setting of the rate or rate of oxygen removal is too high, two different effects occur. First, the raw meat freezes again, so that the processed meat cannot be called raw meat according to food regulations. Second, there is insufficient time for oxygen present at high pressure within each cell of the treated meat to escape from the meat and diffuse into the atmosphere. If the removal of oxygen is too rapid, upon completion of the treatment, the cells will remain filled with oxygen at a pressure greater than the atmosphere. In this case, the meat expands to a spongy or sponge-like density, and furthermore, excess pressure existing inside the meat and moisture existing inside the meat may cause bubbles or bubbles to be formed on the surface of the meat. There is.

In another preferred embodiment of the invention, no oxygen is supplied, supplemented or removed during storage of the raw meat. Such a supply and removal is unnecessary and the most reliable result is that the meat is completely sealed during the storage time or period and the pressure behavior of oxygen present in the enclosed space is reduced. It has been found that this is achieved when exposed.

Furthermore, according to the invention, the raw meat is preferably provided in particular in a form provided to consumers (co
nsumer portion) and processed in sliced pieces. It is essential that the meat to be treated is completely penetrated by oxygen up to its core, and such complete penetration is actually difficult for large unsliced pieces of meat. According to this, preferably sliced pieces are used. This allows you to control the pressure,
At predetermined parameters, the oxygen is completely penetrated into the meat pieces introduced into the space to the core.

According to yet another preferred embodiment of the present invention, during the supply of oxygen, a preset pressure is measured inside the enclosed space and after reaching a preset maximum pressure. , The supply of oxygen is terminated or stopped. Preferably, in this case, the pressure or atmosphere of oxygen in the enclosed space is about 10 to 20 bar, especially about 13 to 17 bar, preferably about 15 bar, and is maintained during the storage time or period. . On the other hand, a pressure exceeding the preset maximum pressure presents a technical problem and requires the housing and door of the sealable space to be properly and stably manufactured and fastened, thus increasing the cost. At pressures below the preset maximum pressure, there is no guarantee that the meat will be treated to allow oxygen to penetrate to its core.

According to another preferred embodiment of the invention, during the supply of oxygen, the pressure is in an essentially linear or linear form, in particular in a plurality of steps or stages, preferably between 10 and 20 , Especially about 15 steps. It has been found that when the pressure is increased linearly, in particular in several stages, a particularly reliable treatment result is obtained, while at the same time the risk of freezing of the meat is reduced to substantially zero.
However, it is also possible in principle to increase the pressure continuously. During the pressure build-up, an essentially constant flow rate in liters (throughput) is used, that is to say that in each case substantially the same amount of oxygen is supplied per bar built up. Required. This is ensured, for example, by using valves that can be controlled or adjusted.

Preferably, the oxygen is present for about 45 minutes to 4 hours, in particular for about 1 to 3 hours, preferably 1 to 3 hours.
From 2 hours. Preferably, the supply is performed continuously. On the other hand, in a relatively small plant, for example, having a capacity on the order of 100 liters, oxygen gas can be supplied in about one hour. For large plants with capacities of up to 50,000 liters or more, feed times are longer.

Preferably, for a space having a capacity of about 100 liters, up to about 70 liters / minute, in particular up to about 30 to 60 liters / minute or less of oxygen is supplied. For a space having a capacity of about 15,000 liters, preferably a maximum of 25
Oxygen of 00 l / min, preferably up to about 1400 l / min, in particular up to about 1200 l / min or less is supplied. If these flow rates per liter are exceeded, the meat placed in the enclosed space freezes and the treatment cannot achieve the desired result.

According to another preferred embodiment of the present invention, the storage time or period is about 5 to 1
It is selected to be 5 hours, especially about 7 to 12 hours, preferably about 8 to 10 hours. In this case, the storage time is preferably selected to be shorter in the case of meat that has been stored beforehand, ie in advance, than in the case of freshly slaughtered meat. Compared with the known processes, the storage time is significantly reduced, which results firstly in the process flexibility and versatility and, secondly, in the economic efficiency. This reduction in processing time depends on the oxygen supply rate (supply rate) and the oxygen removal rate (removal rate).
And by the knowledge that after the complete infiltration of oxygen into the raw meat, the treatment process is already irreversible and no further storage in high-pressure oxygen is necessary. is there.

According to yet another preferred embodiment of the invention, during the removal of oxygen, the pressure is essentially linear or linear, in particular in several stages, preferably between 10 and 2
It is reduced between 0, in particular in about 15 steps. Preferably, during the removal of oxygen, essentially the same time, in particular about 8 to 20 minutes, preferably about 13 to 16 minutes, is provided for the pressure reduction or reduction per bar. As with the pressure build-up, the pressure relief is, in principle, continuous, and in that case also essentially the same amount of oxygen or oxygen per bar of pressure reduction or reduction. The mixture is removed.

In addition to the freezing phenomena, the above-mentioned bubbling phenomena accompanied by the formation of air bubbles occurs, and thus, when oxygen is just removed, control by monitoring is necessary. These adverse effects can be avoided if oxygen is removed in a manner in which the pressure relief is performed essentially linearly.

Preferably, after reaching a preset minimum (minimum) pressure, the pressure is removed with a higher gradient. The minimum pressure is in this case preferably chosen between 0.5 and 1.2 bar, in particular about 0.7 bar.

If the minimum pressure is chosen to be too high, for example 1.5 bar, the pressure relief gradient may be reduced, even at approximately 1 bar, even if the pressure relief up to this pressure is sufficiently gentle. Meat freezes or foams. From a preset correct minimum pressure, the outlet valve can be opened to limit or regulate the removal of oxygen without substantially completely freezing the raw meat.

Preferably, the oxygen is removed in about 1 to 4 hours, especially about 3 hours. Due to these increased values compared to the known method, firstly, the raw meat does not freeze,
Second, sufficient time can be provided for oxygen present in the cells of the raw meat to escape from the meat without the formation of air bubbles and to remove the superatmospheric pressure present in the meat.

According to another preferred embodiment of the invention, the oxygen is supplied to the enclosed space without prior removal of the gas mixture corresponding to the atmosphere. At the start of the treatment, the gas mixture present at atmospheric pressure in the enclosed space is compressed by the oxygen introduced at high pressure and mixed with the oxygen introduced. By introducing oxygen of sufficiently high purity, for example at least 50%, in particular at least 90%, preferably 95%, the gas mixture present in the space during storage is at least 50%, in particular at least 90%, It is ensured to have a sufficiently high oxygen content of preferably 95%.

In principle, however, it is likewise possible to remove the gas mixture corresponding to the atmospheric pressure present in the enclosed space until a preset reduced pressure is reached, before supplying oxygen. . In this method, the gas mixture present inside the enclosed space during storage has a higher acidity content upon introduction of the corresponding pure oxygen.

[0025] Further preferred embodiments of the invention and devices for performing the method of the invention are specified in the subclaims.

Hereinafter, exemplary embodiments will be described in more detail with reference to the accompanying drawings.

FIG. 1 shows a cylindrical housing 1 which is constructed in a closed state and which preferably has a welded structure with a loading or loading side orifice 2 which can be hermetically sealed by a housing door 3. It is shown. Supply valves 4 and 5, removal valves 6 and 7, a vacuum pump (vacuum pump) 8, and an electronic control unit 9 are mounted on the upper side of the housing 1.

The supply valve 4 is connected to the inside of the housing 1 via an oxygen inlet orifice 10 and to an oxygen vaporizer 12 via a pipe or tube 11. The oxygen vaporizer 12 is also connected to an oxygen tank 14 via a pipe or tube 13. In the present embodiment, the oxygen tank 14 is constituted by a high-capacity tank or a simple oxygen cylinder according to the requirements. When using an oxygen cylinder in which oxygen is usually present in the gas phase, the vaporizer 12 can be omitted. Oxygen tanks are preferably used in relatively small plants. In principle, the oxygen can be supplied, for example, via an external oxygen line (pipe) or an oxygen generator, so that in these cases the oxygen tank can be omitted. Depending on the physical state of the supplied oxygen,
An oxygen vaporizer is required to generate gaseous oxygen.

The removal valve 6 is connected to the inside of the housing 1 via an oxygen removal orifice 15 and is connected to the atmosphere, for example, via a pipe 16 led through an outer wall 17.

The supply valve 5 and the removal valve 7 are similarly connected to the inside of the housing 1 via the oxygen inlet orifice 18 or the oxygen removal orifice 19, respectively, and when these valves 5 and 7 are opened. Is connected to the atmosphere inside the housing 1. The vacuum pump 8 is connected to the interior of the housing 1 via a vacuum exhaust orifice 32, in each case the gas mixture present in the housing 1 is removed by the vacuum pump 8.

Inside the housing 1 there are provided two guide rails 20 extending horizontally on the side walls over substantially the entire length of the housing 1. In the lower area of the orifice 2 there is a connecting section 2 which can be connected to the mating counterpart 22 shown in FIG.
1 is configured.

FIG. 2 shows a carrier rack, that is, a transportation gantry 23, which is configured by a welding structure and is arranged on the lower frame 24. The lower frame 24 is arranged on a movable truck 25 with a lift, whereby the carrier rack 23
Can be transported together with the lower frame 24 via a truck 25 with lift.

Inside the carrier rack 23, there are arranged four storage trays 26, 26 ′ each having an upwardly bent rim or edge or frame 27. FIG.
The central storage pan 26 'is shown partially broken. In FIG. 2, only four storage pans are shown for convenience. In practice, hundreds of storage trays are arranged in one carrier rack.

A perforated storage grid or mesh or grid 28 is provided in the upper storage pan 26 ′, on which a piece of meat 29 sliced in a form provided to the consumer is provided. They are arranged adjacently. Due to the holes in the storage grid 28 and the spacing that exists between the storage grid 28 and the bottom of the storage pans 26, 26 ',
It is ensured that the oxygen existing inside the housing 1 accesses or contacts the meat piece from all sides thereof, so that the oxygen can be diffused into the meat piece 29 smoothly.

Another possible design of the storage pan is shown by the lower storage pan 26 ′. The storage pan 26 'has a zig-zag profile or profile 30 over substantially its entire length, so that the meat pieces 29 are located only on the upper end of the profile. Also, oxygen passes substantially smoothly through the lower longitudinal depression of the piece of meat. This design of the storage pan also ensures that the oxygen present inside the housing 1 is accessible to the meat pieces 29 from all sides thereof, thus allowing oxygen to diffuse smoothly into the meat pieces 29. be able to. In this case, there is no need to insert a storage grid. A typical value for the height of the zig-zag profile is, for example, about 10 mm, and two adjacent support ends are about 8 to 10 mm. As shown in FIG.
If the housing 1 is not arranged horizontally but arranged vertically, instead of a storage pan, a storage basket or basket inserted from above into the housing is provided. This basket is provided with a perforated plate at the bottom of the insertion side.

A number of rollers 31 are provided below the carrier rack 23, and the carrier rack 23 can slide on the lower frame 24 above these rollers.

When the lift truck 25 is slid or slid into the housing 1 together with the carrier rack 25 and the lower frame 24 positioned thereon, when the door 3 of the housing is opened, the lower frame 24 is The mating mating part 22 arranged on the front part has a mating section 21 provided in the orifice area.
Until it overlaps with the orifice 2. The carrier rack 23 and the lower frame 24 are then dropped or lowered via a track 25 with a lift until the legs of the lower frame 24 are on the bottom. As a result, the rear part of the coupling section 21 is engaged with the mating part 22 for coupling, and the lower frame 24 is coupled to the housing 1.

The height of the lower frame 24 is set after the lower frame 24 is set down.
The rollers 31 of the carrier rack 23 are selected to be at the height of the guide rail 20 mounted laterally inside the housing 1. Thereby, the carrier rack 23
Can be pushed away from the lower frame 24 and placed on the guide rail 20 to enter the interior of the housing 1.

Each of the valves 4 and 6 preferably has a variable orifice cross-sectional area,
Secondly, it is configured as a controllable solenoid valve, each of which is completely closable to shut off or shut off the supply or removal of oxygen. Valves 5 and 7
Can, in contrast, be configured as a simple shut-off valve. The valve 5 is bent downward,
A curved tube 33 for preventing water and dust from entering the inside of the housing through the valve 5,
It is connected. A pressure gauge 34 indicated by a broken line is provided inside the housing 1 to measure the internal pressure.

The method of the present invention will be described in more detail with reference to the apparatus shown in the accompanying drawings.

The meat pieces 29 to be processed are either stored grids 28 or storage pans 26, 26 ′
The gas atmosphere surrounding the meat piece 29 spreads on all sides on each of the meat pieces 29 placed on top. The storage grid 28 is inserted into the storage pans 26, 26 ′ and transported together with the lower frame 24 in the carrier rack 23 via the lifted truck 25 to the open door 3 of the housing 1. The carrier rack 23, together with the lower frame 24, is then lowered via the lifted tracks 25, the lower frame 24 being connected to the connecting section 21 and the mating counterpart 2
It is coupled to the housing 1 via 2 without moving or translating.

The carrier rack 23 is pushed onto the guide rail 20 from the lower frame 24,
Also, it enters the inside of the housing 1 along this. In this method, for example, 6
Up to three carrier racks 23 can be pushed one after the other into the housing 1, for example in the case of 61 storage trays, up to 366 storage trays can be pushed into the housing 1.

After all the carrier racks 23 have been pushed into the housing 1, the housing 1
The door 3 is closed and locked or secured in a gas-tight and pressure-resistant manner, for example by means of a bayonet closure.

In this initial state, the solenoid valves 4, 5, 6, and 7 are closed.

Next, the inside of the housing 1 is evacuated or evacuated by the vacuum pump 8 until the inside of the housing 1 reaches a desired reduced pressure.

After the exhaust of the inside of the housing is completed, the solenoid valve 4 is opened, and oxygen flows into the vaporizer 12 from the oxygen tank 14 via the pipe 13 at super atmospheric pressure. Oxygen tank 14
The oxygen stored therein in liquid form is converted to its gaseous state in the vaporizer 12 and flows into the housing 1 via the pipe 11 and the supply valve 4.

In principle, it is also possible to introduce oxygen into the housing without first evacuating. In this case, the vacuum pump 8 may be omitted entirely or used only to remove residual oxygen from the interior of the housing, as described below.

The supply of oxygen is performed by closed-loop control by controlling the solenoid valve 4. A control voltage subjected to the closed loop control controlled by the control unit 9 is applied to the solenoid valve 4, and the orifice cross-sectional area of the solenoid valve 4 is subjected to the closed loop control by the control voltage. Linearly increasing the pressure of oxygen present inside the housing by increasing the control voltage stepwise, for example starting from 0.5 volts and increasing each by a value of eg 0.2 volts Is achieved, so that the freezing of the meat pieces 29 due to too fast an inflow of oxygen is prevented.

The pressure increase inside the housing 1 is measured by a pressure gauge 34 and transmitted to the electronic control unit 9. After reaching the desired internal pressure, for example about 15 bar,
The electromagnetic valve 4 is closed by the electronic control unit 9, so that the housing 1 is hermetically sealed from the surroundings. In this state, the purity of the oxygen present inside the housing 1 is preferably greater than 93%.

The high-purity oxygen atmosphere acts on the meat pieces 29 at high pressure and penetrates completely to these cores by high pressure. After the storage time of about 8 to 12 hours, all cells of the meat piece 29 are filled with oxygen as a result of the carbon dioxide present inside the cells of the meat piece 29 being replaced by oxygen.

After this storage time, the solenoid valve 6 is activated by the electronic control unit 9, in which case the control voltage applied to the solenoid valve 6 by the electronic control unit 9 is likewise increased so that the solenoid valve 6 is activated. The effective or effective flow cross section increases. The control voltage is
From an initial value of, for example, 0.5 volts, it is increased stepwise, for example at about 0.2 volts. This results in a substantially linear pressure drop. In this case, the control voltage is increased at time intervals such that the internal pressure present inside the housing 1 is reduced by 1 bar every 16 minutes.

After about 3 hours, the internal pressure is reduced to 0.7 bar and the solenoid valve 6 is completely opened, so that any residual superatmospheric pressure still present inside the housing 1 is completely removed. To empty the housing 1 more quickly and completely, the solenoid valve 7 is also opened. This solenoid valve has a particularly large orifice cross-sectional area.

Even after this pressure has been removed, the atmosphere or pressure existing inside the housing 1 is composed of substantially pure oxygen, so that before opening the door 3 of the housing,
The high-density concentrated oxygen atmosphere is removed from the housing 1 via the vacuum pump 8. For this purpose, in a cyclic alternation, the evacuation pump 8 is activated and the solenoid valve 5 is opened. As a result, the reduced pressure generated in each case inside the housing 1, for example, from the atmospheric pressure (atmospheric pressure) to 50 °
The mbar lower pressure draws the atmosphere from the interior of the housing 1 via the valve 5. For example, with a periodic alternation of 20 minutes, substantially completely pure oxygen is withdrawn from inside the housing. As a result, the gas mixture present inside the housing 1 matches the atmosphere and the door 3 of the housing can be opened without danger.

After opening the door 3 of the housing, the processed meat pieces 29 are taken out or collected from the housing 1.

In principle, it is also possible to keep the valve 5 open during the operation of the vacuum pump 8, so that the atmosphere is continuously introduced into the interior of the housing. Further, the valves 4 and 6 may be combined and configured as a single controllable valve. In this case, oxygen is supplied and removed via a single valve provided on the housing. In this case, the pipes 11 and 16 are connected to said valves, for example via a T connection and a separate closing valve. Similarly, valves 5 and 7 may be configured as a single valve.

By treating the meat piece 29 with oxygen so that oxygen penetrates to the core, the dark red meat color can be maintained for a period of 4 to 5 days even when the meat piece 29 is opened in the atmosphere.
It is also possible to seal the processed meat after processing in a conventional vacuum package and then freeze, or to freeze first and then seal in a vacuum package. Untreated meat generally develops a gray color during freezing, but meat treated according to the invention remains dark red even in the frozen state, in which case it is also compared to untreated meat. Thus, the visual fresh impression of the processed raw meat is significantly improved.

[Brief description of the drawings]

FIG. 1 is a schematic diagram illustrating an apparatus suitable for performing the method of the present invention having a housing for receiving meat to be processed.

FIG. 2 is a schematic side view of a carrier rack that can be moved into the housing of FIG.

Claims (17)

[Claims] Claims 1. Raw meat, especially raw beef, pork, veal, lamb, game bird meat,
A process for the preservation of poultry, horse, fish, raw sausage and ham, wherein the supply of oxygen in an atmosphere in which the raw meat essentially comprises oxygen is carried out at a superatmospheric pressure in a hermetically sealable space. In the method of storing for a preset time, the temperature is selected and the supply rate is set or controlled sufficiently low so that the raw meat does not freeze during the oxygen supply, and the pressure during the storage is increased. Choosing high enough and long enough storage time to completely infiltrate the raw meat with oxygen, and during the removal of oxygen, the removal rate, firstly, the raw meat does not freeze, secondly,
As the oxygen permeating the processed raw meat without the formation of air bubbles is removed from the raw meat,
A method characterized in that it is set or controlled sufficiently small. 2. During storage, no supply and removal of oxygen is performed and / or the raw meat is processed in the form of slices, in particular provided to the consumer, and / or during the supply of oxygen, 2. The method according to claim 1, wherein the supply of oxygen is terminated after the pressure inside the enclosed space is measured and a preset maximum pressure is reached. 3. The pressure of oxygen in the enclosed space is brought to a pressure of about 10 to 20 bar, in particular about 13 to 17 bar, preferably about 15 bar and maintained during the storage time, and / or During the supply of oxygen, the pressure is increased in an essentially linear manner, in particular in a continuous or multiple step, preferably between 10 and 20, in particular about 15 steps, and / or the oxygen is increased by about 45 From minutes to four hours,
It is fed in particular in about 1 to 3 hours, preferably in 1 to 2 hours, especially continuously.
3. The method according to claim 1, wherein the method comprises: Up to about 70 l / min of oxygen, in particular up to about 30 to 60 l / min or less, in a space having a capacity of about 100 liters and / or For spaces having a capacity of about 15,000 liters, up to 2500 liters / minute of oxygen, preferably up to about 1400 liters / minute, especially up to about 1200 liters / minute or less 4. The method according to claim 1, wherein is supplied. 5. The storage time is selected to be about 5 to 15 hours, in particular about 7 to 12 hours, preferably about 8 to 10 hours, and / or in the case of previously stored meat fresh. Method according to any of the preceding claims, characterized in that it is selected to be shorter than in the case of meat slaughtered on the day. 6. During the removal of oxygen, the pressure is reduced essentially linearly, in particular continuously, or in a plurality, preferably between 10 and 20, in particular about 20 steps, and / or 6. The method according to claim 1, wherein during the removal of oxygen, essentially the same time is provided per bar of pressure reduction, in particular about 8 to 20 minutes, preferably about 13 to 16 minutes. The method according to any of the above. 7. After reaching a preset minimum pressure, preferably between about 0.5 and 1.2 bar, in particular about 0.7 bar, this pressure is removed with a high gradient. The method according to claim 1, wherein: 8. The oxygen is removed in about 1 to 4 hours, in particular in about 3 hours, and / or the supply and / or removal of oxygen takes place via a controllable inlet or outlet valve. A method according to any of claims 1 to 7, characterized in that: 9. After reaching a minimum pressure, the outlet valve is opened substantially completely and / or another outlet valve having a large orifice cross-section is opened. The described method. 10. Oxygen is supplied to the enclosed space without first removing the gas mixture corresponding to the atmosphere, or the gas mixture corresponding to the atmosphere present in the enclosed space before supplying oxygen. 10. The method according to any one of claims 1 to 9, wherein is removed until a preset reduced pressure is reached. 11. The oxygen supplied is at least 50%, in particular at least 9%.
Characterized in that it has a purity of 0%, preferably 95%, and / or the oxygen atmosphere during storage has a purity of at least 50%, especially at least 90%, preferably 95%. The method according to any of the preceding claims. 12. The raw meat is introduced into a closed space at a temperature, particularly from about 0 ° C. to 3 ° C., and / or the temperature in the closed space is preferably from about -5 ° C. during storage. The method according to any of the preceding claims, wherein the method is maintained in the range of plus 3 ° C. 13. An airtightly sealable opening (2) for introducing / removing raw meat (29) on a carrier rack (23), at least one oxygen supply (14).
, 12) and an inlet orifice (10) which is open especially on the ceiling side
And a housing (1) arranged especially on the ceiling side and provided with at least one removal orifice (15) ensuring a defined outflow from the interior of the housing (1). Apparatus for performing the method according to any of the preceding claims. 14. In order to supply oxygen, a controllable valve, in particular a solenoid valve, is provided on the inlet orifice (10), through which the rate and / or rate of supply of oxygen per hour are determined. In order to remove the controllable and / or high-pressure oxygen atmosphere, the removal orifice (15) is provided with a controllable valve, in particular a solenoid valve (6), through which the oxygen removal per hour can take place. 14. The device according to claim 13, wherein the rate and / or the removal rate can be controlled. 15. An electronic control unit (9) is provided, whereby:
The orifice cross-sectional area of the supply valve (4) and / or the removal valve (6) can be controlled and / or the housing (1) is configured in a square or cylindrical shape and the raw meat (29) is introduced and An opening (2) for removal is provided in the housing (1).
The device according to claim 13, wherein the device is provided at an end of the device. 16. A bayonet seal is provided to hermetically and pressure-tightly seal the housing door (3) and / or the orifice (2) via the housing door (3). A plug-in closure is provided to hermetically and pressure-tightly seal and / or oxygen is supplied via an oxygen distributor located inside or outside the housing (1). 16. The device according to claim 13, wherein the oxygen distribution devices are arranged in a star-shaped manner, i.e. are radially spaced. 17. The housing (1) has a vacuum exhaust orifice (32), preferably located on the ceiling, for removing a gas mixture corresponding to the atmosphere, and / or a housing for storing oxygen. Provided outside of (1) is an oxygen tank (14) which is arranged via pipes (11, 13) which can be closed, in particular by an oxygen vaporizer (12) and a solenoid valve (4), Device according to any of claims 13 to 16, characterized in that it is connected to an inlet orifice (10).